]]>http://blog.aldentekitchen.com/cooking-foods-italian-recipes-raw-tuna-2/feed/0Damped Tripe (Trippa Accomodata)http://blog.aldentekitchen.com/damped-tripe-trippa-accomodata/
Fri, 30 Mar 2018 09:24:22 +0000http://blog.aldentekitchen.com/?p=909What about Tripe? On old times the good cuts of meat were for rich people only. Tripe was the only cheap meat that poor people could buy. Different kinds of preparations were experimented and so many recipes for tripe were born. Usually fishermen, workmen and “Camalli” fed themselves and their families with tripe. Please go to “Aldentekitchen – My Stories – Vinegar, Tripe & Madonna Faith” for further datails.

Tripe is part of the stomach of the ruminant, especially Cow stomach, cleaned and washed and pre-cooked is available in many markets worldwide.

Straight from the tradition of “Camalli” my Granfather “Pierin” tought me how to do “Trippa Accumuda” or Dumped Tripe. To me the best part of Tripe is the :”foiolo” known also as “millefogli” or “centopelli” is that in the picture.

Ingredients:

two pounds (one kilo) of cleaned and washed Cow Tripe

one glass of Green Olives – one glass of Black Olives

one fist of PineCones – one fist of Capers (under Vinegar is better if the Capers are under salt wash them with fresh water to clean the salt)

3-4 Tomatoes (or half-liter of Tomato juice or sauce)

one glass of White Wine – 3-4 pinches of Marine Salt

three-four Potatoes – three or four Garlic cloves

1-2 Onions – few Laurel Leaves

half glass of Extra Virgin Olive Oil

wash the “Foiolo” Tripe in fresh cold water

offal and internal organs of animals offer to us particular tastes which are so different from the commercial food. Tripe, Heart, Kidneys, Brain, Spleen and Liver are still commonly used today by Italian housewives.

cut the Tripe in smaller pieces

pour half glass of Extra Virgin Olive Oil in to a large pot, adding the chopped Onion to fry

as the Onion fades add the Garlic to complete our “Soffritto”

as the Garlic get color add the Tripe

mix well to make every piece of Tripe oily, tripe doesn’t have to fry now, just make it oily

then add both the Olives: Green and Black

add the glass of White Wine…

…and stir….do you notice the good smell?…eh eh eh!!!

add the Pine-Cones and the Capers…

…then the Laurel Leaves

and stir!

the smell is getting better and better, isn’t it? !!!

you have to add the Marine Salt now! put only two pinches of it for now.

cover with a lid and let it cook for 12-15 minutes with slow fire, every two-three minutes open, stir and then cover again

part of the wine will evaporate but Tripe got the wine taste…

cut the Potatoes in pieces and add to the Tripe

cut the Tomatoes in pieces and add them, too.

You could also use a prepared Tomato Sauce (see category “Preparation-Sauces”) or tomato juice, or both of them…it’s your choice…what I prefer: half and half.

stir well mixing everything and cook another 10 minutes then…

…it is time to check the salinity…

…: add more Marine Salt only if needed!

add the salt in small quantities a time, stir and re-check again until you get the right taste

also check if the Potatoes are cooked, then you need to leave for a while on the fire: this in order to dry a little bit the preparation, the sauce should be liquid but not too much…in order to avoid the sauce jumps every where burning your hands and face, keep the lid little open using a wooden tool under the lid…hey! pay attention that the wooden tool does get fire!

…hmmm…lovely Tripes…this is a simple dish which show us the bountifulness of our life…thank you “Pierin”!!!

most of the Italian restaurants claims they keep their own mother yeast for centuries….

Someone said “this was made by the grand-father of my grand-father and my family cares it like a son…..

well……I made it in a week.

There are many ways to make the pizza dough, this is a fast one: using more yeast than usual you can cut the time the dough need to properly “grew” and to reduce the taste of yeast I use the “lievito madre” in good quantity.

I was saing to make a good quickie “impasto” for pizza:

The “lievito madre” has to be half of the weight of the flour.

The flour has to be type “mannitoba” flour, I use to mix 3/4 of mannitoba with 1/4 of half type “00” flour and half type “0” flour.

You should experiment, anyway 100% of mannitoba is OK.

Add two or three pinches of marine salt and two or three spoons of extra virgin olive oil (each 2 pounds of flour).

Add cold water, fresh and clean, half glass a time, while doughing.

You will see the dough to adhere to your fingers, continue to work the dough until it not stick to your fingers anymore…add more water and do the same again.

Perhaps you need half liter of water for two pounds of flour, perhaps more, just keep in mind that more water you are able to add more the pizza will be soft and good.

If you cannot get a perfect dough no worries, just add more flour to dry a bit the dough.

When you feel the dough is done (…it needs at least half hour working it anyway…) spread some flour on it, set to rest in a bowl making a cross on top with a knife.

Set to rest covered with a clean dish-cloth (has not to touch the dough).

After it rest at minimum four-six hours get few balls (big alike a fist) of the dough.

Start working it with your hand making a rotatory push with your fingers and palm.

Help yourself with the “mattarello” wood-stick to flat it properly.

At your home I suggest to use an aluminum oven pan, just spread some flour on the bottom then put the flatted dough inside.

In the case you use liquid tomato juice this is a trick to avoid to make your pizza too watery:

Put inside the oven at 400-480 fahrenheit.

Let it there only for five minutes to dry the surface.

Take from the oven: now the surface is dry.

With the trick of the dry surface you can put the tomato sauce as you want (without make your pizza sticky and wet).